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36 Canadian Record of Science. 
showed them to be richer in actual nutritive material and 
in potential energy, than even the large quantities would 
imply, on account of large proportions of meat. The quan- 
ties per day, of protein, ranged from 95 grams in the case of 
a Massachusetts glass-blower, to 254 grams in that of team- 
sters, marble workers, and other laborers, in a Boston - 
boarding-house. German standards call for from 118 to 145 
grams in the daily food of a laboring man, according to the 
severity of his labor. The proportions of fat varied from 
109 grams in food of French Canadians at home, to over 360 
grams in that of the Boston boarding-house referred to. 
The German standards include from 50 to 100 grams of fat. 
As the German standard represents the actual quantity 
consumed by well-to-do mechanics, and reliable data imply 
that laborers in France, Italy, and other countries of Hurope, 
consume about the same quantities, it appears that the food 
of the American laboring man is much more nutritious on 
the average than that of his Kuropean competitors. As one 
result, the American workingman turns off much more 
work than the Huropean. The American workman is better 
paid, better housed, better clothed, and better fed than the 
European. He has better opportunities for selfdevelopment, 
more to stimulate his ambition, and more hope of reward if 
his work is efficient. He accomplishes a great deal more. 
These factors are all connected, but the explanation of his 
superior capacity for work is to be found largely in his 
superior nourishment. What ought to be the panurgy of 
the American workingman, with his great opportunities, 
his super ior intelligence, and the 6,776 foot-tons of potential 
energy in his daily food ?” 
Some 12 or 14 members availed themselves of the git 
tunity presented to criticise and comment upon the propo- 
sitions advanced. Mrs. Richards, of Boston, Mass., gave a 
description of the cooking schools in that State. They 
found that such knowledge was best inculcated when the 
girls were from 12 to 14 years of age. These lessons 
frequently resulted in such changes of cooking in the homes 
of the girls, as manifested beneficial results in the manners, 
dispositions, and morals of the family. She advocated 
